The Pharma Innovation Journal 2020; 9(12): 367-369

ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 Studies on sensory evaluation and cost configuration of TPI 2020; 9(12): 367-369 © 2020 TPI prepared by using different utensils www.thepharmajournal.com Received: 04-09-2020 Accepted: 12-10-2020 Phalguni N Khadse, AS Ingole, KR Kadu and BR Wankhade

Phalguni N Khadse P.G. Student, Animal Abstract Husbandry and Dairy Science, The present investigation entitled “Studies on sensory evaluation and cost configuration of curd prepared College of Agriculture, Nagpur, by using different utensils” was carried out in Animal Husbandry and Dairy Science Section, College of Maharashtra, Agriculture, Nagpur during the year 2019-2020.The purpose of present investigation was to find out which utensils gives better results for preparation of curd on the basis of physico-chemical properties, AS Ingole sensory and organoleptic evaluation of curd. The curd was prepared by using earthen (T1), stainless steel Professor, Animal Husbandry (T2), aluminum (T3), plastic (T4) and china clay (T5) utensils with five treatments and four replications. and Dairy Science, College of The data were statistically analyzed by completely randomized design (CRD).The curd prepared in Agriculture, Nagpur, earthen container (T1) had highest score for flavour (8.83 out of 9), body and texture (8.67 out of 9), Maharashtra, India colour and appearance (8.70 out of 9) and overall acceptability (8.78 out of 9) by 9 point hedonic scale KR Kadu and ranked as the most acceptable treatment. The cost of curd prepared in earthen container (T1) was Rs. Senior Research Assistant, 60.87 per kg which was less when compared with treatment T2, T3, T4, T5. Hence, it is concluded that Animal Husbandry and Dairy good quality of curd is made in earthen container (T1). Science, College of Agriculture, Nagpur, Maharashtra, India Keywords: Milk, curd, sensory attributes, container, cost structure

BR Wankhade Introduction Assistant Professor, Animal Husbandry and Dairy Science, Milk is considered as a nature's almost perfect food. It is rich source of almost all essential College of Agriculture, Nagpur, nutrients in proper proportion which require for growth and development of human being. Maharashtra, India Starter culture used for bio preservation of the product resulting in prolonged shelf life and enhance safety, improvement of rheological and sensory properties multifunctional positive effect to human health and bacteriocins production as container rental food preservatives [11, 1] (Tamime, 2006 and Bhullar et al. 2002) . Curd the indigenous fermented milk, is now ubiquitous in our menu and is on top of list of our dietary items. The Indian medical treatise "Sushruta Samhita" describes "curd" as a food promoting appetite and strength. (Phegade 1999) [7]. In the family of fermented milks curd is one of the most important products. About 45 per cent

of the total quantity of milk used curd making in eastern Nepal. It has better nutritive value [2] than milk. Gandhi and Natrajan (2010) proved that digestibility of curd is more than that of milk even though there is no increase in fat or protein content of milk during fermentation. Research work on studies on sensory quality of curd prepared by using different utensils was undertaken with a view to find out response of different container viz. earthen container,

stainless steel, aluminium, plastic and china clay container on quality of curd preparation.

Material and Methods The preparation of curd by using different utensils was undertaken in the section of Animal Husbandry and Dairy science, College of Agriculture Nagpur, during 2019-20. Curd prepared

from cow milk was standardized at 3.5% fat. Added freeze dried pure culture of Lactococcus lactis (Streptococcus lactis) and bulgaricus obtained from National Dairy Research Institute, Karnal (Haryana) to this milk to different container like earthen (T1), steel (T2), aluminium (T3), plastic (T4) and china clay (T5) with four replication and incubate the curd overnight. The fat, total solids, acidity, protein, ash, pH, moisture and curd tension of

curd were determined. The process flow chart for preparation of curd is given in flow chart 1. Corresponding Author: Phalguni N Khadse P.G. Student, Animal Husbandry and Dairy Science, College of Agriculture, Nagpur, Maharashtra, India ~ 367 ~ The Pharma Innovation Journal http://www.thepharmajournal.com

Flow diagram for preparing curd Milk (fresh cow milk) Patlani and Goyal (2003) they stated that curd prepared in earthen container gets higher score for aroma and flavor than Filtration/Clarification other container.

Body and texture Standardization (3.5% fat) The highest score was observed in curd prepared in earthen container (T1) which is 8.67 whereas lowest score was Pre-heating (600C) obtained by curd prepared in plastic container (T4) i.e. 6.92. Ghosh and Rajorhia (1990) reported that the process of Homogenization (176 kg/sq.) fermentation of is usually carried out in earthen container which imparts a characteristic earthy flavor to the Pasteurization (72 ˚C for 15 sec) product and also absorbs the extra and increased the body and texture.

Cooling (25 ˚C) Colour and appearance The highest score was observed in curd prepared in earthen Inoculation with culture (1:1) ratio, 1 per cent (Streptococcus container (T1) which is 8.70 as compared to other treatment. Lactis + Lactobacillus bulgaricus) Raju and Pal (2009) [8] reported that the fermented milk product mishti doi prepared in earthen container had Filling in containers for curd setting as per treatment yellowish or creamish colour with firm consistency, smooth texture and pleasant aroma. Incubation at (370C for 8 hrs) Overall acceptability

Curd The highest score was observed in curd prepared in earthen container (T1) which is 8.78 as compared to other treatment. Hence it is indicated that curd prepared in earthen container Cooling and storage (5 ˚C) resulted as a better overall acceptability. Chart 1: Preparation of curd is given in flow Table 1: Overall average score of curd prepared by using different The observations were recorded for flavour, body and texture, utensils colour and appearance and overall acceptability by using 9 Body and Colour and Overall [5] Treatments Flavour point hedonic scale (Nelson and Trout, 1964) . Statistical Texture Appearance Acceptability analysis was done as per method suggested by Snedecor and T1 8.83a 8.67a 8.70a 8.78a [9] Cochran (1994) . T2 8.14c 7.54c 7.37c 8.15c T3 7.93d 7.24d 7.11d 7.93d Results and Discussion T4 7.65e 6.92e 6.91e 7.53e Sensory evaluation of curd T5 8.58b 8.34b 8.45b 8.54b Sensory evaluation has been defined as a scientific method S.E. ± 0.020 0.026 0.020 0.018 used to evoke, measure, analyze and interpret those responses C.D @ 5% 0.060 0.079 0.061 0.056 to products as perceived through the senses of sight, smell, Results Sig. Sig. Sig. Sig. touch, taste, and hearing (Stone and Sidel, 1993) [10]. The samples of fresh product were subjected to sensory Cost of production evaluation by panel of 5 judges on the basis of their ability. The cost of production of 1 kg curd under various treatments The same judges evaluated the samples of each trial was calculated by taking into consideration the prevailing throughout the experiment to avoid the possibility of retail market prices for the various items i.e. cow milk, starter variation. The evaluation was done on the basis of the sensory culture while the other charges such as labour, fuel, electricity attributes such as colour and appearance, flavour, body and charges etc. are work out on the basis of actual hours of work texture and overall acceptability by using a 9 point Hedonic performed for the preparation of 1 kg curd. scale and the data so obtained were analyzed by using The data presented in Table indicated that cost of production completely randomized block design (CRBD). The scores of 1 kg curd prepared as per treatment T1 (earthen container), given by judges for different parameters were recorded and T2 (stainless steel), T3 (aluminium container) T4 (plastic subsequently discussed in the foregoing tables and container) and T5 (china clay) were 60.87, 61.00, 61.17, paragraphs. 60.23 and 60.93 Rs. respectively. Kute (2012) [4] observed that the cost of dahi samples (for one Flavour kg) collected from four region of Nagpur city i.e. east, west, Highest score was obtained by curd prepared prepared in north, and south were Rs. 48.00, 65.00, 50.00 and 55.00 per earthen utensils (T1) the score is (8.83). These container gives kg, respectively. The highest rate of dahi sample were earthy flavor to the product. Whereas lowest score was observed in west region dahi sample, where as lowest rate obtained by curd prepared in plastic container (T4) i.e. 7.65. was noticed in north region of Nagpur city.

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Table 2: Cost of production of 1 kg curd prepared by using different utensils (Rs.)

Treatments T1 T2 T3 T4 T5 Particulars (Earthen Container) (Steel Container) (Aluminum Container) (Plastic container) (China clay container) Qty. Value (Rs.) Qty. Value (Rs.) Qty. Value (Rs.) Qty. Value (Rs.) Qty. Value (Rs.) Cow milk (gm) @ Rs 40/lit 1000 40 1000 40 1000 40 1000 40 1000 40 Culture (g) 10 5 10 5 10 5 10 5 10 5 Gas used for heating in (g) @ Rs. 30 1.60 30 1.60 30 1.60 30 1.60 30 1.60 758.50/14.2 kg Cylinder Electricity charges @ Rs. 3/Unit 0.40 1.20 0.40 1.20 0.40 1.20 0.40 1.20 0.40 1.20 Labour charges (min) @ Rs231/day 13 min 5.77 13min 5.77 13 min 5.77 13min 5.77 13 min 5.77 Weight of curd obtained (gm) 880 878.12 875.75 874.84 879.15 Cost of curd (Rs) - 53.57 53.57 53.57 53.57 53.57 Total cost of curd/kg (Rs) 60.87 61.00 61.17 61.23 60.93

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